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Naturally Pure Perfection


CO N T E N TS IN TRODUCT ION

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A WORLD L EA D ER I N QUA L IT Y FOOD P R O D U C TI O N

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SUP ERIOR QUA L I T Y DA I RY

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QUALITY N OT QUA N T I T Y

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OUR P ROFE SSION A L C R EA M S

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THE RANGE

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P RODUCT F EAT U R ES

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OUR BRAND A M BASSA D OR , AOIF E N O O N A N EXCLUSIVE R EC IP E C A R DS F R OM AOIF E

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FRO M TH E M OM EN T M ASTER CHEFS AROUND THE WO RL D F IR ST EXPER IEN CE AVONMORE P ROFESSIONAL C REAM, TH EY IN STIN CTIVELY KNOW THEY HAV E D I SCOVER ED A SOUR CE OF PURE P ERFECTION.


GLANBI A I RE LAND, A WOR LD LEAD ER I N P URE FO O DS

Avonmore Professional is dedicated to creating high quality dairy products for bakeries, pastry chefs, the hotel industry, restaurants and caterers across the globe. As a brand leader, our mission is to craft the very best natural food products, exclusively sourced in Ireland and delivered with pride to the world.

Here we bring together insight-led innovations combined with the highest standards of quality and taste. —  Delicious, luxurious taste —  Smooth, rich texture —  Lavish, creamy finish —  Perfect consistency

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Naturally Pure Perfection

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WELCOME TO THE PURE LAND Ireland is famous all over the globe for the craft, heritage and quality of our natural foods. As an island, situated in the Wild Atlantic, our mild climate and open pastures ensure the best conditions for producing the best quality milk in the world. Our small dairy herds are reared by local family farmers on a diet of natural grass that results in superior milk and the richest, most naturally delicious cream.

COOKS AND WHIPS TO PERFECTION Avonmore Professional Cream carries with it an impeccable international reputation. Top chefs instantly recognise the benefits of a cream that performs incredibly in both sweet and savoury, as well as cooked and whipped creations. The deep, rich taste of the cream exists in harmony with a fine food product that is technically agile and crafted for busy, working kitchens.

FROM CHEFS FOR CHEFS Through close collaboration with our expert chefs, we have developed a range of technical, products, tools and services to meet Chefs’ expectations and everyday needs. Our products are designed to enhance recipes and inspire creativity.

SOURCED W ITH P R ID E

At Glanbia Ireland, Glanbia means ‘pure food’ in the Irish language. It means that we only source the milk for our luxury cream from passionate, Irish family farmers we know and trust.

— Created by Chefs for Chefs — Consistent quality — Natural flavour — Long shelf-life retaining all its nutritional goodness — Premium Products — Pure Dairy Cream

— Stabilised Creams combining function and flavour — Gluten Free, Halal-Approved, Suitable for Vegetarians, Kosher-Certified — Exceptional technical performance — Optimum condition for transport and storage between 4°C and 8°C

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A world leader in quality food production.

I RE L A N D I S AN AT L ANT I C I SL A N D FAME D FO R I TS R U GGE D COAST L I N E , T E MP E R AT E C L I MAT E , P L EN T I F U L R AI N A N D B E AU T I F U L LUSH, G R E E N CO U NT RYS I DE .

Ireland has been synonymous with high quality milk and cream production for centuries. 90% of Irish dairy is exported around the globe, sought after for its richness of taste and pureness of source. DA IRY LIKE N O OTHER

Irish cows are raised and reared outdoors, on grass pastures on small Irish, family farms. Milk production in Ireland is pasture based and extensive with shorter, milder winters than those in other countries, this means Irish milk producers operate in a more sustainable and environmentally friendly manner. As an island, Ireland has traceability and quality control standards that are more easily measured and managed, giving international customers the assurance they need. ON LY THE BE ST IRISH MIL K IS CHOSE N TO BE COME AVON MORE PROFE SSION A L CRE A M

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Superior Quality Dairy

THIS IS CREAM AT ITS BEST. NOT WHITE BUT LIT WITH THE PALEST HUES OF GOLDEN SUNLIGHT, AS ONLY CREAM FROM GRASS-FED COWS CAN BE.

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Quality not quantity

IRELAND’S

No.1 DA I RY B R A N D

O U R S U P P LY C H A I N I S FOCUSSED ON QUALITY N O T Q U A N T I T Y.

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Glanbia Ireland is Ireland’s leading dairy processor, processing over 3 billion litres of milk, every single year. Uniquely, much of Glanbia’s ownership is still in the hands of the people who supply it with milk, the farmers. Glanbia has stricter quality standards than any other dairy producer in Ireland. With full traceability and high standards of quality control, Glanbia’s milk undergoes a 35-step quality-testing programme, from grass to glass, in highly-accredited laboratories.

Avonmore is Ireland’s number 1 dairy brand and has been central to the healthy diets of Irish families for over 50 years. Our UHT production facility is equipped with the most modern technology to give our UHT milk and cream range a more refined taste with a longer shelf-life.


 ilk is supplied by M 4,500 farmers

Unique sustainability and Quality Assurance Programme ‘Open Source’

Full traceability from grass to glass – every batch of milk is traceable back to farm

 ilk is tested M 35 times before it gets the Avonmore seal of approval

Our dedicated Glanbia Quality Team guarantees you the finest quality products

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Our Professional Creams You will discover three Professional Creams within the Avonmore Range. From Cooking Creams to Whipping Creams, your expectations will be exceeded. Our dedicated quality team ensures that our cream is produced to high standards with consistent quality and will deliver exceptional performance for foodservice professionals.

Product Name

Avonmore 18% Cooking Cream

Avonmore 35.1% Whipping Cream

F U L LY ACC R E D I TE D & C E RTI F I E D Irish Department of Agriculture, Food and Marine (IE 1995 EC) Halal Accreditation Kosher Accreditation CNCA Approval – Certification and Accreditation Administration of the People’s Republic of China Bord Bía Origin Green Sustainability Programme

Avonmore 35.5% Performance Whipping Cream

Avonmore 38% Whipping Cream

Unit Size 1L 1L 1L 1L Pack Size 12x1L 12x1L 12x1L 12x1L Units per Case 12L 12L 12L 12L

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Shelflife

8 months

9 months

9 months

9 months

Storage

Optimum condition for transport and storage between 4°C and 8°C

Optimum condition for transport and storage between 4°C and 8°C

Optimum condition for transport and storage between 4°C and 8°C

Optimum condition for transport and storage between 4°C and 8°C


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The Range

18% Fat Cooking Cream 0

% FAT 100

35.1% Fat Whipping Cream 0

% FAT 100

35.5% Fat Performance Whipping Cream 0

% FAT 100

38% Fat Whipping Cream 0

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% FAT 100


SIZES AVAILABLE 1 Litre, 500ml and 200ml 11


Product Features COOKING CREAM

18% FAT

Avonmore Cooking Cream is a luxuriously thick cream ready to add into your favourite dish and suitable for a wide variety of cooking applications. Resilient and stable, it can also withstand high cooking temperatures. It maintains sauce viscosity & texture when held in food catering establishments for long periods of time.

FEATURES

- Reheat performance – our cream doesn’t after-thicken. Sauces can be prepared before service without them splitting or curdling when reheated to order - Excellent presentation – consistently appetising appearance of dishes - Good resistance in cold sauces - Good resistance in low pH products - No flecking or oiling off in coffee - Perfect for long reductions - Performs in both acidic and spicy recipes, without splitting or curdling.

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Product Features

YIELD

This product has exceptional whipping ratios with an average of 2.5 Litres per Litre of base product. HOLD AT 4°C OVER 24H

This product has a very good hold over a 24 hour period. FIRMNESS

Holds firm for decorating TASTE

Characteristic dairy taste, brings out flavours. *R  esults obtained in optimal conditions, laboratory temperature 16°C. Using a hobart mixer on speed setting 2 and creams of temperature of 4°C.

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WHIPPING CREAM

35.1% FAT


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Product Features PERFORMANCE WHIPPING CREAM

35.5% FAT Avonmore Performance Whipping Cream is produced from the highest quality cream and UHT process. The product has great versatility and is suitable for a range of high performance pastry and bakery applications and beverage toppings.

YIELD

This product has a consistently high whip yield. HOLD AT 4°C OVER 24H

This product holds volume, texture and shape. FIRMNESS

Holds firm for decorating with definition. STABLE

Heat & Acid Stable. EASY USE

Does not over-whip. TASTE

Creamy dairy flavor, natural golden colour. *R  esults obtained in optimal conditions, laboratory temperature 16°C. Using a hobart mixer on speed setting 2 and creams of temperature of 4°C.

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PERFORMANCE WHIPPING CREAM EXTRA YIELD, MORE STABILITY 35.5% FAT


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Product Features

YIELD

This product has exceptional whipping ratios with an average of 2.5 Litres per Litre of base product HOLD AT 4°C OVER 24H

This product has excellent hold over a 24 hour period. FIRMNESS

Holds firm for decorating TASTE

Indulgent, luxurious dairy flavour *R  esults obtained in optimal conditions, laboratory temperature 16°C. Using a hobart mixer on speed setting 2 and creams of temperature of 4°C.

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WHIPPING CREAM

38% FAT


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Meet our Chef Ambassador and Culinary Consultant, Aoife Noonan

Aoife Noonan is an Executive Pastry Chef and Culinary Consultant with a passion for bringing a contemporary twist to classic patisserie recipes.

Awards & Accolades Winner Food and Wine magazine’s ‘Pastry Chef of the Year, 2018’ and winner of the Valrhona Patisserie Championships

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Aoife Noonan is a highly skilled patisserie chef and chocolatier with a BA in Culinary Arts and exclusive training from Valrhona’s École du Grand Chocolat, in Paris. Her fine reputation has seen her achieve the role of Head Pastry Chef at Ireland’s only two star Michelin establishment, Restaurant Patrick Guilbaud. She has also served as Executive Pastry Chef of both Luna and Glovers Alley, two of Dublin’s finest restaurants.

Today she is renowned for her Pastry Masterclasses, sharing her knowledge through demonstrations and featured pieces in high profile European publications. As the winner of Food and Wine magazine’s ‘Pastry Chef of the Year, 2018’ and winner of the Valrhona Patisserie Championships, she is perfectly placed to showcase Avonmore Professional Cream and give chefs everywhere a taste for creating award-winning creations.


Exclusive recipe cards from Chef Aoife Noonan

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RASPBERRY & VANILLA CHOUX

AVONMORE PROFESSIONAL PRODUCTS USED

SERVES 10-12 INGREDIENTS LIST Raspberry Glaze

Streusel

- 100g raspberries - 5g caster sugar - 50g icing sugar

- 65g butter - 1g salt - 55g sugar - 90g flour

Vanilla Cream - 500ml Whipping Cream (35.1% Fat) - 65g sugar - 2 leaves gelatine - 2 vanilla pods White Chocolate Décor - 200g white chocolate, roughly chopped - 2g cocoa butter Avonmore Professional 35.1% Whipping Cream

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Choux Buns - 60ml milk (3.5% Fat) - 60ml water - 2.5g salt - 2g sugar - 55g Unsalted butter, cubed - 65g flour - 2-3 eggs Assembly - 5-6 fresh raspberries


THE RECIPE, STEP BY STEP ELEMENTS:

01 Streusel Topping 02 Raspberry Glaze 03 Vanilla Cream 04 White Chocolate Décor 05 Choux Buns

01 Streusel Topping

04 White Chocolate Décor 1. Put the chocolate into a bowl over a pan of simmering water. Once melted to 45°C, remove from the heat and set aside to cool. When the chocolate has cooled to 35°C, add the cocoa butter and mix well to melt. Cool the chocolate again to 29°C, and use to make chocolate squares; spread the chocolate out on acetate sheets and cool for a few minutes until set, before cutting into squares (4.5cm x 4.5cm).

Assembly and Presentation: Divide the vanilla cream in two and place in piping bags; one half into a piping bag fitted with a small round nozzle, and the other half into a piping bag fitted with a large star nozzle. Pierce a small hole in the bottom of the choux bun. Fill choux with cream using the piping bag with the small round nozzle.

1. Attach the beater attachment to the stand mixer and place all the ingredients in the bowl. Mix until the dough comes together. Roll out between two sheets of parchment; as thin as possible (2mm).

2. Place the acetate sheets between two sheets of baking paper, then between two baking trays to press and keep flat. Keep in the fridge until ready to serve.

Dip the choux in raspberry glaze. Place a square of white chocolate square décor on top.

2. Freeze (min 2 hours). Cut out small circles using a round cutter (3cm) when frozen and place back in the freezer until the choux is ready to be baked.

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Pipe the cream on top of the chocolate square using the piping bag fitted with the star nozzle.

02 Raspberry Glaze 1. Put the raspberries and caster sugar into a small saucepan, and bring to a boil, crushing with a fork to break up. Continue to cook on a simmer for 5 mins to reduce. Remove from the heat and pass through a sieve into a bowl. Set aside to cool. 2. Weigh 40g of the passed puree and sieve in the icing sugar, mixing well to combine. Chill for at least 1 hour to thicken.

03 Vanilla Cream 1. Put 100ml of the cream into a small saucepan with the sugar. Put on a medium heat and bring to the boil to dissolve the sugar. Meanwhile, place the gelatine leaves in a small bowl of cold water to soften. 2. Put the remaining cream in a bowl for the stand mixer. Scrape the vanilla seeds from the vanilla pod and add to the bowl.

Choux Buns 1. Put the water and milk in a saucepan with the salt, sugar and butter over a medium heat. Bring to a boil. 2. Add the flour gradually, reduce the heat to low and mix over the heat for 1-2 minutes to cook out the starch.

Slice a raspberry in half and place on top of the cream. Repeat with remaining choux. Transfer to a serving plate and serve.

3. Remove from the heat and put the dough in a stand mixer and attach the beater attachment. Whisk on a medium speed for 2 minutes to cool. 4. Add the eggs one by one until a dropping consistency is reached. Put the choux paste into a piping bag fitted with a small round nozzle. Pipe the choux (3cm in diameter) onto a baking tray lined with a silpat. Press a cut out disc of frozen streusel on top of each choux. 5. Bake the choux in the oven at 180°C for 7 minutes. 6. Reduce the heat and cook at 160°C for 13 minutes. 7. Remove from the oven and set aside to cool.

3. Attach the whisk to the mixer and whisk the cream until soft peaks form. Set aside. 4. Once the cream in the saucepan is boiling, remove from the heat, squeeze out the gelatine leaves and add to the cream, mixing well to dissolve. 5. Cool the warm cream and fold into the whipped cream and place in the fridge for 1 hour (minimum).

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MANGO CHOCOLATE MOUSSE

AVONMORE PROFESSIONAL PRODUCTS USED

SERVES 10 INGREDIENTS LIST Almond Jaconde Sponge - 112g egg whites - 112g sugar - 45g whole egg - 90g egg yolk - 38g flour - 38g ground almond - 20g butter

Avonmore Professional 38% Whipping Cream

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Dark Chocolate Mousse - 30ml milk (3.5% Fat) - 235g sugar - 40g egg yolk - 35g whole egg - 30ml Whipping Cream (38% Fat) (1) - 4g gelatine (2 leaves) - 150g dark chocolate (70%), roughly chopped - 265ml Whipping Cream (38% Fat) (2)

Chocolate Coating - 250g dark chocolate (70%), roughly chopped - 60g cocoa butter Vanilla Cream - 500ml Whipping Cream (38% Fat) - 65g sugar - 2 leaves gelatine - 2 vanilla pods Tempered Chocolate - 500g dark chocolate (70%) - 5g cocoa butter Assembly - Mango (Mango Rose) - Sprig of mint


THE RECIPE, STEP BY STEP ELEMENTS:

01 02 03 04 05 06

Almond Jaconde Sponge 70% Dark Chocolate Mousse Chocolate Coating Vanilla Cream Tempered Chocolate Mango Rose

01 Almond Jaconde Sponge 1. Put the egg whites and sugar into the bowl for the stand mixer and attach the whisk attachment. Whisk to form a stiff meringue. 2. Put the egg and egg yolks in a seperate bowl. 3. Spread out on a silicone mat and bake 190°C for 10mins. Cool and cut out discs 6cm in diameter. Set aside.

02 70% Dark Chocolate Mousse 1. Put the milk and sugar in a small pan and put over a medium heat. Bring to a boil. Put the egg yolks and egg in a bowl. Whisk. Once the milk is boiling, slowly pour onto the egg yolks and egg, whisking to combine. Heat the mix until it reaches 72°C on a thermometer. Pour the mix through a sieve into the bowl for the stand mixer. Attach the whisk to the stand mixer and whisk the mix until cool, and doubled in volume. 2. Put the gelatine in a bowl of cold water for 5 minutes to soften. Put the cream (1) in a saucepan and bring to a boil. Remove from the heat and add the squeezed out gelatine. Whisk to dissolve, ensuring the gelatine is fully melted. 3. At 40°C, add whipped cream (2) and cooled bombe (egg) mix. Divide the mousse mixture between 10 rings, 6cm in diameter (lined with jaconde sponge discs at the bottom) & freeze 5 hours minimum or overnight.

03 Chocolate Coating 1. When the chocolate mousses are frozen make the chocolate coating. 2. Put the chocolate and cocoa butter into a bowl set over a pan of simmering water and melt. Keep at 33°C. Blow torch

the chocolate mousses to demould the mousses from the ring moulds. Insert a toothpick into the mousses and dip to the chocolate, until the chocolate comes half way up the mousse. Place on a wire rack with a baking tray underneath and leave for a few minutes to set. Repeat with remaining mousses. Transfer to a tray and store in the fridge until ready to serve.

04 Vanilla Cream 1. Put 100ml of the cream into a small saucepan with the sugar. Put on a medium heat and bring to the boil to dissolve the sugar. Meanwhile, place the gelatine leaves in a small bowl of cold water to soften.

Assembly and Presentation: Remove the chocolate mousses from the fridge. Place a disc of chocolate décor on top. Place the vanilla cream in a piping bag fitted with a ruffle/petal nozzle. Pipe the cream around of the disc. Place the mango rose in the space. Place the mousse on a plate and garnish with a sprig of mint.

2. Put the remaining cream in a bowl for the stand mixer. Scrape the vanilla seeds from the vanilla pod and add to the bowl. 3. Attach the whisk to the mixer and whisk the cream until soft peaks form. Set aside. 4. Once the cream in the saucepan is boiling, remove from the heat, squeeze out the gelatine leaves and add to the cream, mixing well to dissolve. 5. Cool the the warm cream slightly and fold into the whipped cream. Place in the fridge for 1 hour (minimum).

05 Tempered Chocolate 1. Put the chocolate into a bowl over a pan of simmering water. Once melted to 45°C, remove from the heat and set aside to cool. When the chocolate has cooled to 35°C, add the cocoa butter and mix well to melt. 2. Cool the chocolate again to 31°C, and use to make chocolate discs; spread the chocolate out on acetate sheets and cool for a few minutes until set, before cutting out rounds the same size as the mousses. Place the acetate sheets between two sheets of baking paper, then between two baking trays to press and keep flat. Keep in the fridge until ready to serve.

06 Mango Rose 1. Peel the mango and slice the cheeks off the mango. Slice the mango into thin slivers and using 3-4 slices, roll the mango up to form a rose. Repeat as necessary. Set aside.

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HONEY & BERRY MILLE FEUILLE

AVONMORE PROFESSIONAL PRODUCTS USED

SERVES 10 INGREDIENTS LIST Honey Cream

Arlette Pastry

- 500ml Whipping Cream (35.1% Fat) - 50g honey - 2 leaves of gelatine

- 2 sheets puff pastry - 50g icing sugar Assembly - 250g fresh raspberries - 250g fresh blackberries - icing sugar

Avonmore Professional 35.1% Whipping Cream

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THE RECIPE, STEP BY STEP ELEMENTS:

01 Honey Cream 02 Arlette Pastry

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02

Honey Cream

Arlette Pastry

1. Put 100ml of the cream into a small saucepan with the honey. Put on a medium heat and bring to boil until completely dissolved. Meanwhile, place the gelatine leaves in a small bowl of cold water to soften.

1. Preheat the oven to 200°C. Prepare four baking trays and four pieces of baking paper, cut to fit the baking trays.

2. Put the remaining cream in a bowl for the stand mixer. 3. Attach the whisk to the mixer and whisk the cream until soft peaks form. Set aside.

2. Dust the work surface with icing sugar. Starting with the first sheet, roll the puff pastry out into a large rectangle sheet, dusting liberally with icing sugar. 3. Continue to roll and dust with icing sugar until very thin (as thin as possible).

4. Once the cream in the saucepan is boiling, remove from heat, squeeze out the gelatine leaves and add to the cream, mixing well to dissolve.

4. Place this sheet onto a piece of baking paper, and place another piece of baking paper on top. Place this sheet between two baking trays. Repeat with the remaining sheet of puff pastry.

5. Cool the warm cream slightly before folding into the whipped cream and placing in the fridge for 1 hour (minimum) to set.

5. Bake the puff pastry sheets in the oven for 10 minutes. Check if caramelised, placing back in the oven for a further 3-4 minutes if needed.

Assembly and Presentation: Arrange 4 rectangles of pastry per portion. Beat the honey cream until smooth and place in a piping bag fitted with a medium sized round nozzle. Dust one of the rectangles with icing sugar. Pipe the cream into blobs 1cm apart onto the 3 other pastry rectangles, alternating a raspberry and a blackberry between each space. Assemble the pastry rectangles on top of each other, finishing with the icing sugar dusted pastry on top. Serve.

6. Remove the trays from the oven and cut the pastry into rectangles (2cm x 9cm), using 4 rectangles per portion. 7. Set aside until ready to assemble.

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RASPBERRY, YOGHURT & WHITE CHOCOLATE ENTREMET

AVONMORE PROFESSIONAL PRODUCTS USED

SERVES 10-12 INGREDIENTS LIST Raspberry Mousse Centre - 500ml Whipping Cream (35.1% Fat) - 65g sugar - 2 leaves of gelatine - 100ml raspberry puree Almond Jaconde Sponge - 75g almond powder - 75g icing sugar - 20g flour - 2 eggs - 15g sugar - 60g whites - 15g butter

Avonmore Professional 35.1% Whipping Cream

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Cream Cheese Mousse - 70ml milk (3.5% Fat) - 50g sugar - 80g egg yolks - 4L gelatine - 250g cream cheese - 350ml Whipping Cream (35.1% Fat)

Raspberry Jelly Centres - 2.5 leaves gelatine - 100g raspberry puree - 50ml water - 30g sugar White Chocolate Yoghurt Glaze - 200g natural yoghurt - 150g Whipping Cream (35.1% Fat) - 75g glucose - 2 gelatine leaves - 100g white chocolate, roughly chopped Tempered White Chocolate Discs - 200g white chocolate, roughly chopped - 2g cocoa butter Assembly - Freeze dried raspberries - Dried rosebuds or petals


THE RECIPE, STEP BY STEP ELEMENTS:

01 Raspberry Mousse Centre 02 Almond Jaconde Sponge 03 Tempered White Chocolate Discs 04 Raspberry Jelly Centre 05 White Chocolate Yoghurt Glaze 06 Cream Cheese Mousse

01 Raspberry Mousse Centre 1. Put 100ml of the cream into a small saucepan with the sugar and the raspberry puree. Put on a medium heat and bring to the boil to dissolve the sugar. Meanwhile, place the gelatine leaves in a small bowl of cold water for a few minutes to soften. 2. Put the remaining cream in a bowl for the stand mixer. Attach the whisk to the mixer and whisk the cream until soft peaks form. Set aside. 3. Once the raspberry cream in the saucepan is boiling, remove from the heat, squeeze out the gelatine leaves and add to the raspberry cream, mixing well to dissolve. 4. Cool the warm cream slightly and fold into the whipped cream. Pour into a ring mould (16cm) in diameter lined with clingfilm, 2cm thick. Freeze for at least 3 hours.

02 Almond Jaconde Sponge 1. Put the egg whites and sugar into the bowl for the stand mixer and attach the whisk attachment. Whisk to form a stiff meringue. Put the egg and egg yolks in a separate bowl. 2. Combine the egg yolks with the meringue and fold in the flour, ground almonds and melted butter. 3. Spread out onto a baking tray lined with a silpat and bake at 190°C for 10mins. Cool and cut out discs (16cm). Set aside.

03 Tempered White Chocolate Discs 1. Put the chocolate into a bowl over a pan of simmering water. Once melted to 45°C, remove from the heat and set aside to cool. When the chocolate has cooled to 35°C, add the cocoa butter and mix well to melt. Cool the chocolate again to 29°C, and use to make chocolate discs; spread the chocolate out on acetate or chocolate transfer sheets and cool for a few minutes until set, before cutting into small circles of various sizes (1cm, 2cm and 3cm).

04 Raspberry Jelly Centre 1. Place the gelatine in a bowl of cold water to soften. Put the raspberry puree, water and sugar in a small saucepan and bring to a boil. Once boiling, remove from the heat, squeeze out the excess water from the gelatine leaves and add the gelatine to the puree, whisking well to dissolve. 2. Cool the jelly to room temperature and once the raspberry mousse is frozen, spread the jelly over the raspberry mousse using a small palette knife, no more than 1cm thick. Freeze (minimum 1 hour).

05 White Chocolate Yoghurt Glaze 1. Put the gelatine leaves into a bowl of cold water to soak. 2. Put the cream and glucose into a medium sized saucepan and bring to a boil. 3. Once boiling, squeeze out the soaked gelatine leaves and add to the pan, whisking to dissolve. Pour the hot cream over the chopped white chocolate and whisk well to ensure it is fully melted. 4. Add the mix to the yoghurt. Whisk well until fully combined. Set aside and cool until ready to use.

06 Cream Cheese Mousse 1. Place the gelatine into bowl of cold water to soak. 2. Put the milk in a small saucepan and place over a medium heat. Bring milk to a boil. 3. Place the egg yolks and sugar into a bowl and whisk to combine. When the milk is boiling, pour it over the egg and sugar, whisking all the time. Pour this mix back into the pan and continue to cook over a low heat until the mix reaches 75°C. Remove from the heat and squeeze out the soaked gelatine leaves. Add to the pan and mix well to dissolve.

Assembly and Presentation: Prepare an entremet or ring mould 20cm in diameter. Place a jaconde sponge disc in the bottom of the mould. Pour the cream cheese mousse into the base of the mould. Smooth out using a small palette knife. Remove the raspberry mousse and jelly centre from the freezer. Place in the centre of the cream cheese mousse, pressing down slightly. Pour over the remaining mousse and use the palette knife to smooth out the mousse. Plastic wrap the mould and freeze until completely frozen. (overnight) Once frozen, place the white chocolate glaze in a medium saucepan and heat to 45°C. Demould the entremet from the mould and place on a wire rack with a baking tray underneath. Pour the glaze into a jug and pour over the entremet, ensuring it is fully covered with the glaze. Leave to set for 1 minute before removing from the rack and placing in the fridge to fully set the glaze (10 mins). To finish: Remove the entremet and white chocolate discs from the fridge. Garnish the entremets with dried rose petals, chocolate discs and freeze dried raspberries.

4. Pour this mix over the cream cheese and whisk well to combine. Cool this mix to 30°C. 5. Meanwhile, place the cream in a bowl and gently whisk to soft peak. Fold the cream into the cream cheese mix & combine well. 6. Assemble the entremets.

2. Place the acetate sheets between two sheets of baking paper, then between two baking trays to press and keep flat. Keep in the fridge until ready to serve.

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FRAISIER CAKE

AVONMORE PROFESSIONAL PRODUCT USED

(MAKES ONE 18CM CAKE) SERVES 8 INGREDIENTS LIST Genoise Sponge

Strawberry Gel

- 25g Butter - 2 Eggs, at room temperature - 65g Caster Sugar - 65g Plain Flour

- 125ml Strawberry Puree - 10g Caster Sugar - 1g Agar

Vanilla Mousse - 200g Cream - 200g Cream Cheese - 130g Caster Sugar - 6 Leaves Gelatine - 50ml Cream (for gelatine) - 250g Cream (to whip) - 1 Vanilla Pod

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Avonmore Professional 35.5% Whipping Cream

Presentation and Assembly - 200g Strawberries, sliced in half - 20g Pistachios


THE RECIPE, STEP BY STEP ELEMENTS:

01 Genoise Sponge 02 Vanilla Mouse 03 Strawberry Gel

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Genoise Sponge 1. Preheat the oven to 180°C. Line a baking tray with parchment paper and set aside.

3. Place the 50ml cream in a small saucepan and warm over a low heat until hot.

2. In a small saucepan, melt the butter and set aside to cool.

4. Meanwhile lightly whip the 250g cream to soft peak.

3. Make a sabayon by placing the eggs and sugar in a medium bowl over a saucepan filled with boiling water, taking care to ensure the bowl doesn’t touch the water. Place over a medium heat and whisk until the eggs and sugar have reached 55°C.

5. Dissolve the gelatine in the hot cream and pour into the cream cheese mix, beating well until smooth. Fold in whipped cream and allow to set in the fridge for at least 2 hours or overnight.

4. Remove the bowl from the heat and continue to whisk the sabayon until cold, using a stand mixer or by hand. Once cold, fold in the cooled butter, and sift in the flour in batches, taking care not to overmix. 5. Spread the genoise sponge in the prepared baking tray, and bake in the preheated oven for 12-14 minutes, until golden and firm to the touch. Remove from the oven and cut out 2 x discs, 16cm in diameter. Set aside.

1. Place one of the sponge discs at the base of an 18cm cake ring. Arrange halved strawberries around the outside, cut side facing outwards, reserving a few for garnish.

1. Place the gelatine leaves in a bowl of cold water to soak. 2. Whisk together the 200ml cream, cream cheese, vanilla and caster sugar in a large bowl until smooth.

01

Assembly and Presentation:

Vanilla Mousse

2. Pipe the vanilla mousse half-way up the ring mould and place the other sponge disc on top. Pipe more of the vanilla mousse up to the rim of the ring and smooth the top. Freeze completely.

6. Once set, whip the cream in a stand mixer fitted with a whisk attachment until smooth, using a little milk or cream to loosen if necessary. Place in a piping bag fitted with a round nozzle and set aside in the fridge until ready to assemble.

3. Remove the ring using a blowtorch, and leave to defrost in the fridge. Pipe the remaining vanilla on top, garnish with the remaining strawberry slices, strawberry gel, and pistachios to serve.

03 Strawberry Gel 1. Put all of the ingredients into a small saucepan and bring to the boil, whisking well. 2. Once boiling, continue to boil for one minute, then remove from the heat. 3. Place the gel in the fridge to set for at least 2 hours or overnight. Once set, blend the gel in a small food processor until smooth and place in a small cornet or bottle. entrement

chouxhere for mille fueille Scan recipes.

mango mousse

For further information, please contact your Avonmore Professional distributor.

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RASPBERRY AND CREAM GATEAU ROULÉ

AVONMORE PROFESSIONAL PRODUCT USED

(MAKES ONE ROLL) SERVES 8 INGREDIENTS LIST Swiss Roll Sponge

Raspberry Confit

- 6 Eggs, separated - 150g Caster Sugar - 50g Plain Flour - 15g Icing Sugar

- 200ml Raspberry Puree - 80g Raspberries - 25ml Caster Sugar - 1.5g Agar - 2 Leaves Gelatine

White Chocolate Macarpone Cream - 45g Icing Sugar - 2 Egg Yolks - 250g Mascarpone - 50ml Cream - 4 Leaves Gelatine - 175g White Chocolate, finely chopped and melted - 200ml Cream, lightly whipped Avonmore Professional 35.1% Whipping Cream

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Candied Lemon - 50g Caster Sugar - 100ml Water - 1 Lemon White Chocolate Spray - 250g White Chocolate - 125g Cocoa Butter - 5-7 drops Red Liquid Food Colour Presentation and Assembly - 50g Raspberries, halved - Mint sprigs, to garnish


THE RECIPE, STEP BY STEP ELEMENTS:

01 Swiss Roll Sponge 02 White Chocolate Macarpone Cream

Assembly and Presentation:

3. Leave the white chocolate mascarpone cream to set in the fridge for 2 hours or overnight.

1. Unroll the swiss roll sponge and lay flat. Spread two thirds of the white chocolate mascarpone cream over the sponge, leaving a 1cm gap around the edges. Place the remaining cream in a piping bag fitted with a round nozzle.

4. Once set, whisk until smooth and set aside in the fridge until ready to assemble.

03 Raspberry Confit 04 Candied Lemon 05 White Chocolate Spray

01 Swiss Roll Sponge 1. Preheat the oven 160°C. Line a baking tray with parchment paper. 2. Whisk the egg yolks with 100g of the sugar in a stand mixer fitted with a whisk attachment. Whisk to ribbon stage, until pale and voluminous, then remove and scrape into a clean bowl. Clean the mixer bowl thoroughly and add the egg whites.

03 Raspberry Confit

2. Spread the raspberry confit on top, and starting from the short edge, begin to roll up the swiss roll, as tightly as possible.

1. Place the gelatine leaves in a small bowl of cold water to soften. 2. Meanwhile, place the puree, sugar and agar into a small saucepan over a medium heat. Bring to the boil, and once boiling, boil for one minute. Remove from the heat and dissolve the gelatine leaves in the hot puree.

3. Wrap the roll in clingfilm and roll up to make a tight cylinder. Freeze for 30 minutes. 4. Unwrap the roll from clingfilm, and pipe the remaining white chocolate mascarpone cream all over the roll. Place in the freezer again for another 30 minutes.

3. Leave to set in the fridge for at least 2 hours or overnight. Once set, blend in a small food processor until smooth.

3. Begin to whisk the egg whites, slowly adding the remaining 50g sugar. Once the whites have reached soft peak, gently fold the whites into the egg yolk mix, a third at a time.

4. Once smooth, finely chop the fresh raspberries, and fold into the gel. Chill until ready to assemble.

5. Once completely frozen, spray the roll using the white chocolate spray. Return to the freezer before serving to ensure completely set.

4. Fold in the flour gently, ensuring not to overmix. Spread onto lined tray and bake for 20 minutes.

04 Candied Lemon

6. When ready to serve, decorate the roll with halved strawberries, mint, and candied lemon.

5. Meanwhile, dust a large rectangle of parchment paper with the icing sugar. 6. Remove the sponge from the oven and turn out onto the icing sugar dusted parchment. Roll up the sponge form the short end and leave to cool.

02

1. Make a sugar syrup by placing the sugar and water in a small saucepan over a medium heat. Bring to the boil, then reduce the heat to low. 2. Peel the skin from the lemon, and finely slice into julienne strips. Put the lemon strips in the syrup, and continue to cook gently in the syrup for ten minutes until soft and the syrup has reduced and thickened slightly.

White Chocolate Macarpone Cream

3. Leave the lemon to cool in the syrup, then place in the fridge until ready to assemble.

1. Soak the gelatine in cold water. Whisk together the icing sugar, egg yolks and mascarpone in a large bowl until smooth and creamy.

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2. Heat the 50ml of cream in a small saucepan until hot. Dissolve the gelatine leaves in the hot cream. Add this mix to the whisked mascarpone, followed by the melted white chocolate. Fold in the whisked cream.

White Chocolate Spray 1. Place the white chocolate and cocoa butter in a medium bowl over a pan of simmering water to melt. Once melted, add the food colour, and hold at 45°C to use.

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TIRAMISU TART AVONMORE PROFESSIONAL PRODUCT USED

(MAKES ONE 20CM TART) SERVES 10 INGREDIENTS LIST Chocolate Pate Sucre

Coffee Jelly Cubes

- 25g Cocoa Powder - 250g Flour - 125g Unsalted Butter, cubed - 125g Icing Sugar - 2.5g Salt - 2 Eggs

- 290ml Espresso - 35ml Coffee Liqueur - 2g Agar - 2 Leaves Gelatine

Mascarpone Mousse - 250ml Mascarpone - 250ml Cream - 85g Caster Sugar - 2 Leaves Gelatine Chocolate Cremeux Avonmore Professional 35.1% Whipping Cream

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- 250ml Cream - 50ml Milk - 3 Egg Yolks - 35g Caster Sugar - 125g Dark Chocolate, roughly chopped - 1 Leaf of Gelatine

Chocolate Biscuit Clusters - 55g Unsalted Butter - 55g Caster Sugar - 100g Plain Flour - 10g Cocoa - 1g Salt Vanilla Orange Cream - 200ml cream - 10g caster sugar - 1/2 vanilla pod, seeds scraped - Zest 1/2 Orange Dark Chocolate Décor Discs - 100g Dark Chocolate 70% Coffee Soaked Sponge - 3 Leaves Gelatine - 100ml Strong Coffee - 15g Caster Sugar - 10 Sponge Fingers


THE RECIPE, STEP BY STEP ELEMENTS:

01 Chocolate Pate Sucre 02 Mascarpone Mousse 03 Chocolate Cremeux 04 Coffee Jelly Cubes 05 Chocolate Biscuit Clusters 06 Vanilla Orange Cream 07 Dark Chocolate Décor Discs 08 Coffee Soaked Sponge

01 Chocolate Pate Sucre 1. Put the cocoa powder, flour and butter together in the bowl of a stand mixer and mix with the beater attachment until it resembles fine breadcrumbs. 2. Add the icing sugar and salt and mix well to combine. Add the eggs one by one, and mix until the dough just comes together. Wrap the dough in clingfilm and chill in the fridge for at least 1 hour. 3. Preheat the oven to 180°C. Roll out the pastry into a large circle, and line a 20cm round cake or tart tin, leaving a little pastry hanging over the edges. Bake the tart blind by lining with a large square of parchment paper filled with baking beans or rice and bake for 15 minutes. Remove the paper and baking beans or rice and continue cooking for 2-3 minutes until the base of the pastry is completely cooked. 4. Remove from the oven and trim the edges of the pastry case. Set aside.

02

Mascarpone Mousse 1. Put 100ml of the cream into a small saucepan with the sugar. Put on a medium heat and bring to the boil to dissolve the sugar. Meanwhile, place the gelatine leaves in a small bowl of cold water to soften. 2. Put the remaining cream in the bowl of a stand mixer. Whisk the cream using the whisk attachment until soft peaks form. Set aside. 3. Once the cream in the saucepan is boiling, remove from the heat, squeeze out the gelatine leaves and add to the hot cream, mixing well to dissolve. Pour this mix over the mascarpone, mixing well until smooth. 4. Fold the whipped cream into the mascarpone mix place in the fridge for at least 1 hour to set. Once set, whisk until smooth. Place the mousse in a piping bag fitted with a large round nozzle. Place in the fridge until ready to assemble.

03

Chocolate Cremeux 1. Melt the chocolate in a bowl over a saucepan of boiling water. Meanwhile, soak the gelatine leaf in a bowl of cold water.

04 Coffee Jelly Cubes 1. Put the gelatine leaves in a small bowl filled with cold water to soften. 2. Meanwhile, place the espresso, coffee liqueur and agar in a small saucepan and bring to a boil. Once boiling, boil for a further minute, then remove from the heat. 3. Squeeze out the gelatine leaves and add to the coffee, whisking well to combine. 4. Pour the jelly into a rectangle mould or rectangle tin 20cm x 10cm. Leave to set in the fridge for 2-3 hours until completely set. 5. Once set, cut into 8mm cubes and keep chilled until ready to serve.

05 Chocolate Biscuit Clusters 1. Preheat the oven to 170°C. Line a baking tray with a silicone mat or parchment paper. 2. Place the butter and sugar in a stand mixer with a beater attachment and mix until soft and creamy. 3. Add the flour, cocoa powder and salt and mix until the dough resembles breadcrumbs. Crumble the mixture onto a baking sheet and bake for 15 minutes. Cool the clusters completely and store in an airtight container until ready to serve.

06 Vanilla Orange Cream 1. Whisk all of the ingredients together until soft peaks form. Place in a piping bag in the fridge until ready to serve.

07 Dark Chocolate Décor Discs 1. Put the chocolate in a bowl over a pan of simmering water. Once melted to 45°C, remove from the heat and set aside to cool. When the chocolate has cooled to 35°C, temper to 30-31°C. Use to make chocolate garnish; spread the chocolate out on an acetate sheet and cool for a few seconds until slightly set, then cut out various sized circles using circle cutters. Keep in the fridge until ready to serve.

Assembly and Presentation:

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1. Soak half of the sponge fingers in the coffee and place in a layer in the bottom of the cooked tart.

Coffee Soaked Sponge

2. Pipe half of the mascarpone mousse on top and smooth. Arrange the remaining soaked sponge fingers on top, followed by the remaining mascarpone mousse. Spread out and smooth completely using a palette knife and place in the freezer for 10 minutes.

1. Warm the coffee with the sugar in a small saucepan until the sugar has dissolved. 2. Meanwhile, soak the gelatine leaves in a small bowl of cold water. When the coffee is hot, remove from the heat and add the squeezed-out gelatine. Whisk well to dissolve. Set the sponge fingers beside the hot coffee until ready to assemble the tart.

3. Remove from the freezer and pipe alternate dots of chocolate cremeux and vanilla orange cream on top of the top. 4. Garnish with the coffee jelly cubes, chocolate biscuit clusters and the tempered chocolate discs to serve.

2. Make a crème anglaise by heating the cream and milk in a small saucepan to boiling point. Whisk the egg yolks and sugar in a small bowl, and when the cream has reached a boil, slowly pour over the egg yolk and sugar mix, whisking all the time. Pour the mix back into a clean pan and cook until the crème anglaise has reached 77°C. 3. Squeeze out the gelatine leaf and add to the crème anglaise and whisk well to dissolve. Pass the anglaise through a sieve onto the chocolate. Stir the mixture until fully emulsified. 4. Leave the cremeux in the fridge for at least 2-3 hours to set. Once set, whip until smooth and place in a piping bag until ready to assemble the tart.

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35


PEANUT, BANANA & MILK CHOCOLATE CARAMEL PETIT GATEAU

AVONMORE PROFESSIONAL PRODUCT USED

(MAKES ONE 20CM TART) SERVES 10 INGREDIENTS LIST Peanut Financier Sponge

Candied Peanut

- 90g Butter - 45g Ground Peanuts - 90g Icing Sugar - 35g Plain Flour - 70g Egg Whites

- 50g Peanuts - 50g Caster Sugar

Banana Insert - 100g Banana Puree - Juice 1 Lime - 1.5g Pectin NH - 10g Caster Sugar Milk Chocolate Mousse

Avonmore Professional 35.1% Whipping Cream

Crème Anglaise - 60ml Milk - 60ml Cream - 1 Egg Yolk - 10g Caster Sugar Mousse - Crème Anglaise as above - 2 Leaves Gelatine - 260g Milk Chocolate, chopped - 200ml Cream

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Caramel Glaze - 2 Leaves Gelatine - 60ml Water - 75g Glucose - 75g Caster Sugar - 50g Condensed Milk - 75g White Chocolate, chopped - Caramel Colour Gel, to Colour as desired Dark Chocolate Décor - 100g Dark Chocolate 70% Caramel Sauce - 125g Caster Sugar - 35ml Water - 30g Unsalted Butter - 100ml Cream 1/2 tsp Vanilla Extract 1/2 tsp Sea Salt Fresh Cream - 150ml Cream - 10g Caster Sugar


THE RECIPE, STEP BY STEP ELEMENTS:

01 Peanut Financier Sponge 02 Banana Insert 03 Milk Chocolate Mousse 04 Candied Peanut 05 Caramel Glaze 06 Dark Chocolate Décor 07 Caramel Sauce 08 Fresh Cream

01 Peanut Financier Sponge 1. Preheat the oven to 180°C. Line a square baking tin (20 x 20cm) with parchment paper. 2. Make a beurre noisette by putting the butter in a small saucepan over a medium heat. When the butter has browned and is fragrant, remove from the heat and pass through a sieve into a clean bowl or saucepan. Set aside. 3. Make the sponge mix by mixing the peanuts, icing sugar and flour together in a small bowl. Add the egg whites and mix well to form a paste. 4. Mix in the cooled beurre noisette and mix well to combine. Spread the mix in the prepared tray and bake for 10 minutes until golden and firm to touch. 5. Cut out discs, 5cm in diameter and set aside until ready to assemble.

02

Banana Insert 1. Mix the sugar and pectin together and add to a small saucepan with the juice of 1/2 the lime. Bring to a boil. 2. Mix the remaining juice with the banana puree and pour the pectin mix over the puree. Pipe into the silicone demi spheres & place in the freezer for at least 2 hours or overnight.

03

Milk Chocolate Mousse 1. Make the crème anglaise by heating the cream and milk together in a saucepan until it reaches a simmer. 2. In a bowl, whisk the egg yolk and sugar together. When the milk and cream have reached a simmer, slowly pour into the egg mix, whisking all the time. Pour the mix back into the pan and place on a low heat, whisking constantly until the crème anglaise reaches 77°C. Cool the crème anglaise completely before making the mousse.

04 Candied Peanut 1. Put the caster sugar in a small saucepan and place over a medium heat. When the sugar turns to a deep golden caramel, add the peanuts and stir until all of the peanuts are coated in the caramel. 2. Pour out onto a tray lined with a silicone mat, and separate each peanut using a fork. Leave to cool completely before cutting into small pieces.

05 Caramel Glaze 1. Put the gelatine leaves in a small bowl of cold water to soften. Put the water, sugar and glucose in a small pan and bring to simmering point. 2. Squeeze out the excess water from the gelatine and and stir into the hot syrup mixture to dissolve. Add the condensed milk and mix well to combine. 3. Pour the hot mix over the white chocolate, stirring to melt. Add the caramel gel colour to desired colour and set aside until ready to glaze. Use at 45°C.

06 Dark Chocolate Décor 1. Put the chocolate in a bowl over a pan of simmering water. Once melted to 45°C, remove from the heat and set aside to cool. When the chocolate has cooled to 35°C, temper to 3031°C. Use to make chocolate feather shapes, then place the acetate over a rolling pin to make curls. Keep in the fridge until ready to serve.

07 Caramel Sauce 1. Make a caramel by putting the sugar and water together in a small saucepan over a medium heat, shaking the pan regularly. Once the caramel has turned a deep golden brown, add the butter and whisk to combine.

Assembly and Presentation: 1. Unmould the frozen chocolate petit gateaux from the moulds and place on a wire rack over a baking tray. Pour the warm caramel glaze over each chocolate petit gateau, ensuring each is completely covered. Place on a tray until ready to assemble.

2. Add the cream, vanilla and salt and bring back to a boil. Boil for one minute, then pass through a sieve and leave to cool completely.

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2. When ready to serve, press the chopped candied peanut pieces onto the glazed petit gateaux, and pipe the fresh cream on top. Make a dip in the cream and fill with caramel sauce.

Fresh Cream 1. Whisk the cream to soft peak. Place in a piping bag fitted with a round nozzle and store in the fridge until ready to assemble.

3. Garnish with chocolate décor.

3. To make the mousse, melt the chocolate in a bowl over a saucepan of simmering water. Whisk 150ml of the cream to soft peak. 4. Soak the gelatine in cold water. Heat the remaining 50ml heavy cream in a saucepan and when hot, add the gelatine. Pour into the crème anglaise, mix well, and pour into the melted chocolate. Fold in the whipped cream, and pipe into stone or dome shaped moulds 6cm in diameter. Press a banana demi sphere insert into each, followed by a peanut financier sponge before freezing completely.

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37


COCONUT MANGO CHEESECAKE

AVONMORE PROFESSIONAL PRODUCT USED

(MAKES ONE 20CM TART) SERVES 10 INGREDIENTS LIST Shortbread Base

Coconut Dacquoise Sponge

- 20g Icing Sugar - 1 Egg Yolk - 55g Plain Flour - 100g Unsalted Butter, cubed - Pinch of Salt

- 50g Almond Powder - 15g Plain Flour - 60g Icing Sugar - 75g Egg Whites - 32g Caster Sugar - 75g Desiccated Coconut

Coconut Cheesecake Mousse

Mango Gel - 150ml Mango Puree - 15ml Stock Syrup - 1.5g Agar

- 150g Coconut Puree - 100g Cream Cheese - 65g Caster Sugar - 3 Leaves Gelatine - 25ml Cream - 125g Whipped Cream

Avonmore Professional 38% Whipping Cream

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Mango Insert

White Chocolate Cocoa Butter Glaze - 225g White Chocolate, chopped - 100g Cocoa Butter

- 100g Mango Puree - Juice 1 Lime - 1.5g Pectin NH - 10g Caster Sugar

Fresh Cream - 200g Cream - 20g Sugar Presentation & Assembly - 100g Desiccated Coconut - Zest 1/2 Lime, cut into small diamonds - Mint, to garnish


THE RECIPE, STEP BY STEP ELEMENTS:

01 Shortbread Base 02 Coconut Cheesecake Mousse 03 Milk Chocolate Mousse 04 Candied Peanut 05 Caramel Glaze 06 Dark Chocolate Décor 07 Caramel Sauce 08 Fresh Cream

01 Shortbread Base 1. In the bowl of a stand mixer, beat the icing sugar, butter and salt until a paste forms. Add the egg yolk and beat together until fully combined. Add the flour and gently mix until fully incorporated. 2. Wrap the dough in clingfilm, and chill for at least an hour or overnight. Roll the dough ball between two sheets of parchment paper until 3mm thick. Place back in the fridge for 10 minutes. 3. Preheat the oven to 165°C. Cut the dough into rectangles or oval shapes, the same size as the coconut mousse finger mould; 13cm x 2.5cm. Place onto a baking tray lined with parchment paper. 4. Bake in the preheated oven for 10-12 mins or until lightly golden. Remove from the oven, trim the shortbread if necessary, and allow to cool completely. Once cool, place in the freezer.

02

Coconut Cheesecake Mousse 1. Put the gelatine leaves in a small bowl of cold water to soften. 2. Whisk together the coconut puree, cream cheese and caster sugar until smooth. 3. Bring the 25ml to a simmer, and dissolve the squeezed out gelatine in the hot cream, whisking well to combine. Pour the hot cream into the coconut cream cheese and whisk well. Fold in whipped cream and allow to set. 4. Once set, whisk until smooth and place in a piping bag fitted with a round nozzle. Store in the fridge until ready to assemble.

03

Mango Insert 1. Mix the sugar and pectin together and add to a small saucepan with the juice of 1/2 the lime. Bring to a boil. 2. Mix the remaining juice with the mango puree and pour the pectin mix over the puree. Pour into a rectangle mould, 10 x 10cm & place in the freezer for at least 2 hours or overnight. 3. Once set, cut the mango insert into 8 even strips. Store in the freezer.

04 Coconut Dacquoise Sponge 1. Preheat the oven to 170°C. Line a baking tray with a silicone mat or parchment paper. 2. Mix the almond powder, flour and icing sugar together in a small bowl. 3. Whisk the egg whites in a stand mixer until soft peaks form, gradually adding the caster sugar. 4. Once the whites have reached soft peaks, fold through the dry ingredients, along with the desiccated coconut. 5. Spread onto a silicone or baking paperlined trays and bake for 10 minutes, or until cooked and firm to the touch.

Assembly and Presentation: 1. Pipe the coconut mousse halfway up the finger moulds, 13cm x 2.5cm. Place a mango insert in each one, then pipe the remaining coconut mousse into each. Press a coconut dacquoise onto the base of each mousse. Freeze until completely frozen, at least four hours or overnight.

6. Remove from the oven and cut the dacquoise into rectangles to fit mould. Cool.

05 Mango Gel 1. Put all of the ingredients into a small saucepan and bring to the boil. Boil for one minute, then remove from the heat. Chill the gel for 1 hour or overnight.

2. Once frozen, unmould and dip in the white chocolate glaze, immediately followed by rolling in the desiccated coconut.

2. Once set, blend the gel in a small food processor until smooth. Place in small cornet piping bags or bottles ready to serve.

3. Place the coconut cheesecakes on the shortbread and pipe the fresh cream on top.

06

4. Garnish with the mango gel, lime zest diamonds, and the fresh mint to serve.

White Chocolate Cocoa Butter Glaze 1. Melt the chocolate and cocoa butter together keep warm at 45°C.

07 Fresh Cream 1. Whip the cream and sugar together to soft peak and place in a piping bag fitted with a French star nozzle. Place in the fridge until ready to serve.

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39


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